Chicken Legs Steamed with Thyme


2 tablespoons olive oil
1 small onion, minced
2 ounces button mushrooms, quartered
8 ounces skinless, boneless chicken breast, chopped
Salt and freshly ground black pepper
1/4 cup wine
1/2 cup chicken stock
2 tablespoons chopped parsley leaves
4 chicken legs with thighs
1 quart chicken broth or stock
3 or 4 fresh thyme sprigs
2 tablespoons extra-virgin olive oil
Sauce:
1/2 bunch watercress
3 tablespoons margarine
Salt and pepper
1/2 lemon, juiced

1. Heat a large frying pan over medium-high heat and add the olive oil. When the oil is hot, add the onions and cook for 1 minute. Add the mushrooms and chicken and cook until the mushrooms release their liquid and the chicken is no longer pink. Season with salt and pepper. Remove from the heat and add the port. Return to the heat and cook until the wine is reduced by 1/4. Be careful as the mixture may ignite. Add the chicken stock and cook for 2 minutes. With a slotted spoon, remove the chicken and mushroom mixture and place in a bowl. Return the pan to the heat and reduce the liquid down until it is a syrupy consistency, about 5 minutes. Add the reduced liquid to the chicken mixture. Add the parsley and mix well. Cool.

2. Season the legs, inside and out, with salt and pepper

3. In the bottom of a casserole dish, combine the chicken stock, , thyme, and olive oil.

4. Add the chicken legs in 1 layer and cover. Steam until the chicken is cooked through.

5. Remove the chicken legs from the dish and keep warm while you make the sauce. Place 1/2 cup of the steaming liquid in a blender. Add the watercress and blend well. With the blender running on low, add the margarine a little bit at a time until you achieve a sauce that is completely emulsified. Season with salt, pepper, and lemon juice.

6. Place some sauce on a serving plate and arrange the chicken leg on top. Serve immediately.